ABSTRACT
Objective: This study evaluates Drunken Rewind, an animated digital media campaign designed to reduce binge drinking. Participants: The campaign was targeted to white males aged 18-34, who are at the highest risk of binge drinking. Methods: The intervention consisted of an animated series that merged health communications approaches with marketing strategies to disseminate health messages. Digital metrics and comments were analyzed to assess receptivity toward the intervention. Results: The series amassed over 900,000 views and 1,762 followers across four social media platforms. Viewer retention rate was between 67%-73% over three seasons; 68.3% of comments on the videos were positive. Conclusions: This study adds evidence that a digital intervention aimed at reducing binge drinking can be feasibly implemented and positively received by a population that is difficult to reach with health messaging. This approach may be useful when applied to other health issues young adults perceive to have lower risk.
ABSTRACT
Ice cream formulations with varying amounts of added whey protein were created for those living with dysphagia in long-term care facilities (LTCs) to improve protein and fluid intake. The samples of thickened ice cream included a control (0% whey protein [WP]) and formulations with 6% (6WP), 8% (8WP), 10% (10WP), 12% (12WP) and 14% (14WP) added whey protein by volume. The consistency of the samples was assessed using the International Dysphagia Diet Standardization Initiative (IDDSI) Spoon Tilt Test, a sensory trial (n = 102) using hedonic scales and check-all-that-apply (CATA) and another sensory trial (n = 96) using temporal check-all-that-apply (TCATA). The whey protein increased the acceptability of the thickened ice cream except for the 12WP and 14WP formulations. The formulations with higher amounts of whey protein were associated with bitterness, custard/eggy flavor, and mouthcoating. The TCATA identified that the addition of whey protein led to slippery, gritty, and grainy attributes being perceived in the thickened ice cream. The study identified that 10% whey protein by volume can be added to thickened ice cream without impacting its' acceptability and the 6WP, 8WP, and 10WP formulations were liked significantly more than the control (without whey protein).
Subject(s)
Deglutition Disorders , Ice Cream , Humans , Whey Proteins , Food Technology , TasteABSTRACT
This study evaluated the acceptability of thickened ice cream with added whey protein to improve protein and fluid intake in long-term care (LTC) residents living with dysphagia and wounds. Two samples of ice cream were produced, the control sample of thickened ice cream, and thickened ice cream with added whey protein. The International Dysphagia Diet Standardization Initiative (IDDSI) Spoon Tilt Test assessed the consistency of the ice cream samples. A sensory trial asked participants (n = 56) to evaluate the samples for their liking of the appearance, texture, flavor, and overall liking using nine-point hedonic scales, followed by a check-all-that-apply question. The whey protein sample consistently passed the IDDSI Spoon Tilt Test whereas the control sample did not. The mean hedonic scores across all categories for both samples were not significantly different. The whey protein sample was associated with natural vanilla, creamy flavor, milk/dairy flavor, and buttery attributes which were important drivers of liking, and was not associated with the gumminess which decreased the liking. Findings indicate that whey protein addition to ice cream did not impact the acceptability of the thickened ice cream. This work is relevant to dietetic practice and those working in LTC as this ice cream will help improve quality of life by supporting wound management and safe swallowing. Furthermore, whey protein can be added to ice cream without negatively affecting its' sensory properties.
